Coconut & potato curry

This vegan, gluten-free curry ticks all the right boxes: it’s healthy, all cooked in one pot and it costs under £2 a portion when using store-cupboard ingredients you already have at home.

Ingreadient

• 1 tbsp Essential Vegetable Oil
• 1 onion, finely sliced
• 2 clove/s garlic, finely chopped
• 700g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks
• ½ tsp ground turmeric
• 1 tsp Cooks' Ingredients Garam Masala
• 1 tsp nigella seeds (optional)
• ½ tsp fine salt
• 200g frozen Essential Garden Peas
• 160ml can Essential Coconut Cream
• Coriander leaves, sliced green chilli and lime wedges, to serve (optional)

Step by step

1. Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
2. Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
3. Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.